Preparation

Heat a large skillet over medium heat with olive oil. Add finely chopped onions, garlic, green chilies (if using), and spring onions. Cook until softened. Add chopped spinach and cook for 5 minutes or until the water is released. Increase the heat to high and cook, stirring often, until the spinach is dry, 5 to 8 minutes.

Stir in salt, feta cheese and Parmesan cheese. If using pepper, it can be added now. Switch off heat immediately, allow to cool.

Lightly oil a rectangular baking pan. Melt the butter. Unroll the phyllo sheets on a dry surface. Lay 1 sheet in the pan and grease with butter or spray with oil. Repeat like this for 8 layers. Each layer should be brushed with oil or butter.

Spread the spinach mixture over the phyllo. Top with 8 more sheets, brushing each one with butter and oil, including the top layer. If there are excess sheets on the sides, cut with a sharp knife (I folded all the excess back on itself).

Preheat the oven to 375ºF.

If you feel it is not easy to handle, refrigerate for 30 minutes or cut the squares in the pan itself very carefully, so as not to disturb the spinach mixture. Spray some water on top. Bake the pie until crisp and golden, about 30 minutes.